Instructions:

Make pralines:          
Combine sugars, milk and a pinch of salt in a saucepan.  Stir constantly until mixture reaches a rapid boil on medium-high heat.  Allow to boil without stirring until it reaches 235 degrees F.  Remove from heat; stir in butter, vanilla and hazelnuts.  Stir until mixture begins to thicken and spread onto buttered baking sheet.  Allow to cool, then crumble into dime sized pieces.
     
Make caramel sauce:          
Combine butter, milk, brown sugar and vanilla in saucepan.  Stir mixture to boil on medium-high heat, then allow to boil without stirring for about 5 minutes. Remove sauce from heat and cool to room temperature.

Make beehives:          
Mix together cookie crumbs, sugar, Hazelnut Pralines and butter. Press mixture into 1 cup size buttered round molds, about 1 centimeter thick. Fill molds with softened Tillamook^® Caramel Butter Pecan Ice Cream and transfer molds into freezer for 20 minutes or until hardened. While molds are freezing, prepare meringue.   

Combine egg whites and sugar, and beat on high until stiff peaks form. Spoon meringue into frosting pouch with a 1/4 inch circular opening tip.  Remove molds from freezer and invert the mold onto individual serving plate. Carefully cover the crumb crust with meringue, starting at the bottom, circling around the base and working your way up, creating a beehive appearance.   

Drizzle the Meringue Beehive with the Caramel Sauce and the Hazelnut Pralines. Serve immediately.